Snickerdoodle cookies are soft, chewy delights rolled in a sparkling coat of cinnamon sugar. With their signature crackled tops and warm, buttery flavor, these classic cookies balance sweetness with a subtle tang that makes every bite irresistible.
Snickerdoodle Cookies
Servings
24
servingsPrep time
15
minutesCooking time
10
minutesGolden on the outside and tender in the center, snickerdoodle cookies are a nostalgic treat bursting with cozy cinnamon aroma. Their slightly crisp edges and pillowy middles make them perfect for holiday trays, afternoon coffee, or late-night sweet cravings.
Ingredients
1 cup (227g) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¼ cup granulated sugar
1 ½ tablespoons ground cinnamon
Directions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
- Gradually combine dry ingredients with the wet mixture until fully incorporated.
- In a small bowl, mix cinnamon and sugar for coating.
- Roll dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes until edges are lightly golden and tops are crackled.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
